Roasted Beets Hazelnut Picada Mashed Potatoes Olive Oil Majado Recipe

I love this recipe because it transforms humble beets and potatoes into a vibrant, flavor-packed dish that feels both rustic and gourmet. The combination of creamy mashed potatoes with roasted beets and the fresh, crunchy hazelnut picada makes every bite a delightful adventure for my taste buds!

Mashing potatoes with roasted beets and hazelnuts makes a creamy, delicious, and visually stunning side dish for any meal. Here, I combine oven-roasted beets with pan-toasted hazelnuts for a delightful duo that contrasts with the base of Yukon Gold potatoes.

Fairly doused in olive oil, butter, and warm milk, the ‘majado’ is then brightened with a splash of lemon juice and a handful of chopped parsley. Beets and hazelnuts are, of course, extremely nutritious, and the evening meals served in our house are always heightened by the presence of such lovely colors and flavors.

Ingredients

Beets:
Full of fiber, folate, and vitamin C; offer deep, deliciousness, and natural sweetness.

Olive Oil:
Monounsaturated fats that are beneficial to health; improves flavor and adds smoothness.

Hazelnuts:
Full of nutritious fats and vitamin E; provide a toasty, nutty flavor and a delightful crunch.

Yukon Gold Potatoes:
Rich in carbs; the perfect consistency for a smooth mash.

Parsley:
Herbaceous notes that are fresh; rich in vitamins A and C.

Ingredient Quantities

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• 4 medium beets, trimmed and washed
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• 1/2 cup hazelnuts, toasted and chopped
• 1 clove garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, chopped
• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1/4 cup extra-virgin olive oil
• 1/2 cup warm milk
• 2 tablespoons unsalted butter
• Salt and pepper to taste

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Instructions

1. Set your oven to 400°F (200°C). Get a baking sheet ready for the beets. Drizzle the beets with 1 tablespoon of olive oil, and season with salt and pepper. Roast them in the oven for 45-60 minutes, even longer if you don’t pick up on the tender smell. Let them cool before you wear them like a badge of courage. Eat them in insignificance or with the fantastic taste they promise if you don’t burn them.

2. Toasting the hazelnuts is a straightforward yet necessary task. You do it in a dry skillet over medium heat, moving them around with tongs or a spatula so they don’t brown unevenly. After about 5 minutes, when they’re lightly golden and starting to give off a toasty aroma, they’re done. Let them cool and chop them. You don’t want hazelnut dust; you want more rustic pieces that will give the salad crunch and some flavor with every bite.

3. In a small bowl, combine the toasted hazelnuts, minced garlic, lemon zest, chopped parsley, and a pinch of salt. Set aside the picada for later.

4. Cube the potatoes and put them in a large pot. Cover with cold water and bring to a medium-high heat. Let the pot come to a full boil and keep it there until the potatoes are fully cooked—about 15-20 minutes—stirring occasionally. They should be very tender, easily pierced with a fork, and not at all crunchy. When done, drain the potatoes well.

5. As the potatoes are cooking, the milk is heated very gently in a small saucepan, taking care not to let it boil.

6. Place the drained potatoes back in the pot. Add 1/4 cup of extra-virgin olive oil, warmed milk, and unsalted butter. Mash the potatoes until they are smooth and creamy. Season with salt and pepper to taste.

7. Gently fold the cubed roasted beets into the mashed potatoes to create a marbled effect.

8. Complete the dish by drizzling the remaining tablespoon of olive oil over the potatoes.

9. Serve the mashed potatoes with a generous sprinkle of the hazelnut picada on top, which adds a fresh and crunchy contrast to the otherwise smooth dish.

10. If you wish, garnish with extra parsley, and serve this as a vibrant and flavor-packed side dish.

Equipment Needed

1. Oven
2. Baking sheet
3. Aluminum foil (optional, for lining baking sheet)
4. Chef’s knife
5. Cutting board
6. Measuring spoons
7. Measuring cups
8. Medium-sized pot
9. Small bowl
10. Large pot
11. Colander or strainer
12. Spatula or tongs
13. Skillet
14. Potato masher or fork
15. Small saucepan
16. Mixing spoon

FAQ

• Q: Can I use other nuts instead of hazelnuts for the picada?
  
  A: Yes, you can substitute hazelnuts with almonds or walnuts, depending on your preference.
• Q: What is the best way to toast hazelnuts?
  
  A: Toast hazelnuts in a preheated oven at 350°F (175°C) for about 10 minutes, shaking the pan occasionally for even toasting.
• Q: Can I prepare this recipe in advance?
  
  A: The beets and picada can be prepared a day ahead. The mashed potatoes are best served fresh but can be reheated with a splash of milk.
• Q: Can I use red potatoes instead of Yukon Gold?
  
  A: Yes, red potatoes can be used, but Yukon Gold has a creamier texture that works well for mashed potatoes.
• Q: How can I adjust the recipe for a vegan version?
  
  A: Use plant-based butter and milk alternatives to replace the unsalted butter and warm milk.
• Q: Is it necessary to use extra-virgin olive oil?
  
  A: Extra-virgin olive oil enhances the flavor, but regular olive oil can be used as a substitute if necessary.
• Q: How do I store leftovers?
  
  A: Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently before serving.

Substitutions and Variations

You can substitute almonds or walnuts, toasted and chopped, for hazelnuts.
Use russet potatoes or a blend of various potato types in place of Yukon Gold potatoes.
If you don’t have lemon zest, use lime zest or a splash of lemon juice instead.
If you’re looking to replace extra-virgin olive oil, you can substitute avocado oil or any other oil with a neutral flavor.
If you don’t have any fresh parsley, you can use fresh cilantro or chives instead.

Pro Tips

1. Roast Beets Perfectly To ensure the beets are tender, check them with a skewer or fork starting at 45 minutes. If it easily pierces through, they’re done. Also, wrap each beet individually in aluminum foil before roasting to keep them moist.

2. Enhance Flavor in Mashed Potatoes For an extra creamy texture, consider incorporating a bit of sour cream or crème fraîche when mashing the potatoes. This can add a subtle tanginess that complements the sweetness of the beets.

3. Maximize Hazelnut Aroma After toasting, rub the hazelnuts in a clean kitchen towel to remove excess skins, which can be slightly bitter. This will enhance the overall flavor of your hazelnut picada.

4. Create a Marble Effect Instead of completely mixing the beets into the mashed potatoes, gently fold them to create striking visual swirls. This not only makes the dish look appealing but also allows each bite to have a varied flavor.

5. Flavor Infusion Add a bay leaf or a sprig of rosemary to the boiling water with the potatoes for an aromatic flavor infusion. Remove them before mashing to prevent an overpowering taste.